sago pudding with gula melaka

ingredients:

200g sago (this is a starch made from the sago palm; you can substitute tapioca [cassava flour] if not available)
700ml water
200g gula Malacca (palm sugar), or substitute a good brown sugar
1 tbsp sugar
6 tbsp water
225ml coconut milk

Method:

Combine the gula Malacca, 1 tbsp sugar ad 6 tbsp water in a pan and heat until melted and combined. Strain through a fine sieve and set aside.

For the sago pudding, add the 700ml water to a pan and bring to a boil. Rinse the sago and immediately stir into the boiling water. Continue stirring until the mixture reaches boiling point the divide between 10 individual ramekins. Allow to cool then chill in the refrigerator for at least 2 hours.

To serve, place the coconut milk and gula Malacca in bowls and set these on the table. Serve the sago puddings and allow the guests to add coconut milk and syrup to their own taste.

mangoe and sago pudding

Ingredients

• 1 1/2 cups sago (colored or plain)
• 2/3 cup evaporated milk
• 3 cups water
• 1/4 cup sugar
• 6 tablespoons coconut cream or thick coconut milk
• 1/4 cup mango nectar or mango juice
• 1/2 cup chopped mango

Directions

1. 1

   Bring water to a boil, add sago and simmer for 15 minutes.

2. 2

   Stir in sugar, mango nectar, evaporated milk and coconut cream.

3. 3

   Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.

4. 4

   Simmer until liquid has almost evaporated.

5. 5

   While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.

6. 6

   If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.

7. 7

   Chill for several hours before serving, and serve with extra chopped mango if desired.

Mangoe pudding

Ingredients:

• 2 envelopes (1 tablespoon) unflavored gelatin
• 3/4 cup (175 mL) sugar
• 1 cup (250 mL) hot water
• 3 cups (750 mL) pureed fresh mangoes
• 1 cup (250 mL) 2 percent evaporated milk
• 8 ice cubes
• lime wedges, optional
• fresh mango slices for garnish, optional

Preparation:

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

mango and sago dessert

Ingredients
600gm mango (abt 2 honey mangoes or 1 big red/green skinned mango)
250ml mango juice (Peel Fresh)
125ml evaporated milk
3 tbsp sago pearls (original uses 300gm pomelo, split into small pieces)
250ml water
50gm sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 250ml water

Method
1. Boil water and sugar till sugar dissolves
2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth
3. Take syrup and cornflour mixture off the heat and leave it to cool
4. Cut the sides of the mango and cube them
5. Scrap the remaining mango and put in a bowl, add 250ml of water to blend, put aside
6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir
7. Add sago pearls and stir, if too thick, add abit of cooled boiled water
8. Chilled before serve

To prepare sago pearls
1. Soak sago pearls in water till they turned abit translucent
2. Boil the pearls with water till it turns totally translucent
3. Pour the cooked pearls into a sieve and wash it with tap water remove the starch and now it's ready to be used

Tapioca pudding

Ingredients

• 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
• 3 cups whole milk (or skim milk with cream added)
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup of sugar
• 1/2 teaspoon of vanilla

Method

1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

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taro and tapioca pearl

Ingredients:

• 300 gm taro, diced
• 1/2 cup tapioca pearls
• 400 ml coconut milk, or to taste
• rock sugar, to taste
• 1 liter water

Method:

1. Soak tapioca pearls over 3 hours. Add to the boiling water on medium heat. Stir them frequently and make sure that they don’t stick together. After cooking for 20 minutes, remove the pot from heat, cover and let sit for another 30 minutes. The tapioca pearls should be translucent, without any white dots in the middle. They are done. If they are not ready, turn on the heat again and cook for a few minutes more. And then let sit for a while again.
2. Drain tapioca pearls and rinse under cold water. All tapioca pearls should be cool to the touch.
3. Bring water and coconut to the boil, add diced taro. When the taro cubes are cooked half through, add rock sugar until melted, to your taste. Lastly, add cooked tapioca pearls. Done.

Serve hot or cold.

tow foo fah

Ingredients
· 300g soy bean, soaked for over night
· 3 liters (12cups) water
· 1 tsp calcium sulphate (sek koh fun)
· 120ml boiling water
· 3 tsp corn flour
· 1 tsp vanilla
· 300g sugar
· 120ml water
· Small piece of ginger

Method to COOK!

1. Blend soy bean with 5 cups of water and strain, squeeze out the milk from the bean, blend the bean again with the remaining 7 cups of water, strain and squeeze out milk from the bean. 2. Mix boiling water with calcium sulphate and leave to cool, mix with the corn flour. 3. Put soy bean milk to a boil, add in vanilla essence. 4. Quickly pour into a big pot simultaneously the boiling soy bean milk and calcium mixture, cover with the lid and a thick cloth on top to prevent it from cooling, leave for 30 minutes to set. 5. Cook sugar, water and ginger into syrup, leave to cool. 6. Spoon bean curds (tow foo fah) into a bowl with a thin metal rice ladle, so that it is smooth, serve with syrup.

Note

1. never stir the mixture after pouring in the boiling soy bean milk and corn flour mixture. 2. To make soy bean milk, you just need to do step no 1 and no 3.